Whole Wheat Fusion Fenugreek Pull Part Loaf

Whole Wheat Fusion Fenugreek Pull Part Loaf

Okay, so the name sounds interesting right?? And trust me as you,will read the description and then the ingredient of the bread, you will find it even more interesting. :)

Starting with why did I named it a fusion bread??? Because, I have used indian seasoning ingredients like cumin seeds, garam masala, coriander powder, turmeric and so on.. So,  uh kg indian flavors in western bread loaf was the while idea behind a Fusion.. 

Winter in India means lots of fresh green leafy veggies. And I make best use of them and try to incorporate them as much as I can in my meals. Few days back when I made this loaf, a thought strike my mind, can't a bread be flavoured with these amazing vitamin and iron rich leafy veggies?? So, without any delay I prepared this whole wheat loaf using indian seasoning ingredients and flavoured it with fresh fenugreek leaves. 

Very moist, very buttery, flavourful and healthy loaf. :)

Ingredients

- 1.5 cups whole wheat flour ( I have used my regular multigrain atta)+ some for rolling and dusting

- 3/4 cups lukewarm water

- 1.5 tsp sugar

- 1.5 tsp instant activated yeast ( double the quantity if you are using the active dry yeast)

- butter 1/4 cup melted

- 1/4 cup freshly chopped fenugreek leaves

- salt to taste 

- 1/4 tsp cumin seeds

- 1/4 tsp. turmeric powder

- 1/2 tsp. Garam masala

- 1/2 tsp. coriander powder

For herbed butter

- 3 to 4 finely chopped garlic cloves

- 2 tbsp butter

- 1/4 tsp black pepper powder

- 1 tbsp of butter and 2 tbsp. of milk for brushing

Process for herbed butter

1. Take a small pan, heat butter.

2. Add garlic and sauté for 30 seconds or so.

3. Add black pepper powder.

4. Mix throughly, and turn off the flame. 

Process

1. In a  bowl take water which is warmed to just lukewarm.

2. Add sugar and yeast then Sprinkle some flour. Stir it and leave for at least 10 mints.

3. In a separate big bowl take flour, add salt with rest of the seasoning ingredients ( coriander powder, cumin seeds, garam masala and turmeric powder). Also, add the freshly chopped fenugreek leaf. 

4. Once yeast if proved, add the yeast mix to the flour. And mix nicely, to get a sticky mess of flour and water.

5. Now add the melted butter, and knead the dough for at least 10 minutes.

6. Once the dough is kneaded well, grease the dough and a bowl in which we need to keep the dough and let it rest for first proofing. 

7. Cover the dough with a cloth, and let the dough rest in a warm spot for approx. 45 mints. Or till the dough doubles.

8. Now, dust the dough and your hands a little, punch the dough and deflate all the air. Knead the dough for another minute or so.

9. On your work surface sprinkle some dry flour and roll the dough in one big oval or rectangular disc.

10. On the rolled dough spread the herbed butter prepared above evenly.

11. Now with the help of a sharp knife cut 5-6 stripes of the dough lengths wise. Please ensure the width of each stripe is same.

12. Now, Stack these stripes one on other. 

13. Cut 5-6 cubes of equal width of this stacked stripes.

14. Arrange these cubes, in a greased loaf pan once adjacent to another.

15. Cover the loaf pan with a cloth and let it rest at warm spot for 2nd proving for approx. 1 hour.

16. Once the dough is doubled again, bake it in preheated oven at 180 degrees C for 25+ mints. Or the loaf turn nice golden brown.

17. While the loaf is baking, brush the loaf with milk and butter mix. In the beginning and towards the end.

Your yummy flavoured homemade and own made bread is ready to enjoy... :) :)

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Dry Fruit Brittle/Chikki

Dry Fruit Brittle/Chikki

Every year on Jan'14th we celebrate the festival of Sankranti. This festival is basically beginning of the new year as or Hindu Solar Calendar. So this day basically all the farmers and other celebrate new harvest..

Main ingredients of all the food and sweets prepared on this day includes sesame seeds and Jaggery. All,the markets and sweet shops this time around in India is flooded with sesame seeds and jaggery brittles.  There are many kind of brittles available in market this time which includes, sesame seeds brittle, peanuts brittle, rose petal brittle, dry fruit brittle. 

I have been lucky that my mom sends me all the home made goodies every year, so I had never really tried my hands on these sweets, but this time for the sake of self satisfaction I had to try this amazing, yummy and rich dry fruit brittle/Chikki. Yes, of course this recipe was given to me by mom and it turned out awesome...:)

Sharing my take on these dry fruit Chikki..:)

Ingredients

- 1/2 cup cashew, sliced

- 1/2 cup sliced almonds

-  2 tbsp. chopped unsalted pistachios

- 3/4 cup granulated sugar

- 2 tbsp of ghee/ clarified butter+ some for greasing

- 2 tbsp. of hot milk

- few saffron strands 

Process

1. Take hot milk in small bowl, and add saffron. Mix and keep aside. 

2. In a wok/pan add 1 tbsp. ghee and let it heat. 

3. Once done, add sliced cashews and almonds.

4. Roast them till light golden brown on low flame. In the meanwhile, take approx 10 inches of a foil paper and grease with some ghee.

5. Just when you are about to turn off the flame, add pistachio and mix well. 

6. In a separate pan, add remaining 1 tbs. of ghee and let it heat.

7. Once done add sugar and in medium flame, let the sugar melt/caramelise. Please ensure to stir continuously. 

8. Once sugar is melted completely add the roasted nuts. And mix well.

9. One the sugar is mixed nicely with all the nuts, add the milk with saffron mixture. And give a quick stir.

10. Now, quickly pour the mixture on the greased foil paper. Please be careful as this mixture will be very hot.

11. With a greased spoon or greased rolling pin spread the mixture quickly and evenly.

12. Once done, with the help of a pizza cutter or a sharp knife, make cuts on the mixture of desired shapes.

13. Let this cool completely, before you have a bite... :)

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Pyaz/ onion Kachoris/ fried indian flat Bread

Pyaz/ onion Kachoris/ fried indian flat Bread 

I love Indian chaat pakodis from the core of my heart. I  do,have certain favourite amongst all, and onion Kachoris is one of them. I am big fan of onion Kachoris, especially when served with hot Aloo sabzi it makes the best combo in the world for me...:) :)

I gave learned this recipe from my mom.. And seen her preparing these Kachoris since my childhood. I have preperaed them quite a number of times now. Initially I was skeptical of trying them, but with all the tricks and tips from mom, I have now turned into pro at making onion Kachoris now...:D

The best part of these Kachoris is that it's very easy to prepare and can be stored for 2-3 days in an air tight container. It would not taste good beyond 2-3 days, as we using onion filling which might go bad depending upon the temperature. 

I made them as. weekend brunch and once again, husband went in love with them. And said, his plan of dieting would never work till I would keep on making such scrumptious brunches over weekends.. :D happy happy happy...:):)

I will share the recipe to make them starting with the ingredients followed by the process

Ingredients

   For dough 

- 2 cups plain flour/ Maida

- salt to taste

- 2 tbsp of oil 

- water to knead ( approx. 3/4 cup)

   For Onion filling

- 3 medium onion roughly chopped

- 2 tbsp. gram flour/ Besan

- salt to taste

- 2 tbsp Coriander powder

- 1/4 tsp. cumin seeds

- 1/2 tsp. cumin powder

- 1 tsp red chilli powder

- 1/4 tsp. turmeric powder

- 1 and 1/2'tbsp of oil

- 2 pinches of as asafoetida

- some fresh coriander leaves chopped

- 1/2 tsp. fennel seeds

- 1 tsp Garam masala 

- 1 tsp dry Mango powder

Oil for frying. 

Process.

1. For preparing the dough. Take a big bowl. Add salt and oil, mix everything well.

2. Now using little by little water knead a firm dough. 

3. Cover it with damp kitchen towel and let it rest for at least 15 minutes.

4. Let's proceed on making the filling. Take a pan, heat oil.

5. Add cumin seeds , fennel seeds and let it splutter.

6. Add asafoetida

7. Once done add chopped onions and add salt. Let the onions cooked till light golden brown.

8. Once done, add all gram flour along with rest of the seasoning ingredients ( coriander powder, Garam masala, red chilli powder, cumin powder, dry mango powder and turmeric powder). 

9. Mix everything really well. And cook on low flame till gram flour is roasted nicely and moisture of onions is gone.

10. Once done add chopped coriander leaves. And let the mixture cool.

11. Once done. Let's start rolling the Kachoris.

12. Divide the dough in 8-9 equal size balls. 

13. Roll in 2.5 to 2 inch diameter on a greased platform. Take a spoonful of the prepared filling and place in centre of the disc. Now,,very carefully take all the edges and seal them as we do for any stuffed parantha.

14. Once done Very carefully, starting from the centre press out with help of tour finger tips toward the edges. This way we are deflating the air inside the disc, also the filling would be spread evenly.

14. Now, roll this very carefully on approx. Diameter of 2 inch.

15. In medium hot oil, fry till nice golden brown.

16. Your Kachoris are ready. Serve with any Aloo sabzi, green chutney or even tomato ketchup.

Few imp. Points.

1. While making the dough, ensure not to add too much of water. Add minimum water to make the dough.

3. While making the filling ensure there is no moisture in the onions. Else while frying the Kachoris will burst.

4. The reason why we are adding Besan/ gram flour to the Kachoris is not only to add a little binding factor to the filling, but it will also add a nutty and rustic flavour to the same. Also, Besan will soak all the excess moisture if any from the onions.

5. While frying, DO NOT cook the Kachoris At very hot oil. This way your Kachoris will cook I very less time, but they will be more like Pooris ( soft and Chewy) whereas  if you'll be little patient and cook it on medium hot oil on medium flame they will be like Actual Kadhoris ( crisp and cruchy)..

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Fusion Methi Matar Malai/ Green Peas and fresh Fenugreek gravy

Fusion Methi Matar Malai/ Green Peas and fresh Fenugreek gravy 

This dish is nothing but ,as the names suggest; blend of of 3 basic ingredients I.e

Methi- fenugreek 

Matar- green peas

Malai- cream

There are numbers of preparations that you will find for this curry. Even I have made it from at least 3 different ways. Yesterday when I prepared it for the dinner I did it combining 2 process. I have used the Béchamel Sauce instead of Malai to give the texture and use khova/ mawa to give that richness to the gravy.

In winters you will wine vegetable markets are flooded with greens. And, I personally love working with greens, be it soup, stuffed flat breads, curry and anything else. Since, we get best of the green around this season, so it's ought to make best use of them too..:)

Today I am sharing this very simple and fusion process and my take on Matar Methi Malai..:)

So let's begin....

Ingredients

- 1 cup roughly filled fresh fenugreek leaves

- 1 cup roughly filled green peas, blanched.

- 2 tbsp butter

- 2 tbsp plain flour/Maida

- 1 and 1/2 cup milk

- some water if needed

- salt to taste

- 2 tbsp grated cheese ( I have used cheddar)

- 1/4 black pepper powder

- 1/4 tsp oregano dry or fresh

- 1/4 tsp parsley dry or fresh

-  1/4 tsp basil dry or fresh

- 1 tsp ginger garlic paste

- 1/4th cup mawa/ khova

Process.

1. Take a pan add at least 2 cups water to it. Bring it to boil and add the fenugreek leaves. 

2. Cook for a minute and turn off the flame, but let it remain in hot water for at least 6-8 minutes. Once done, drain all the water till last drop,from the blanched methi.

3. In a pan heat butter, and add the ginger garlic paste and sauté for 30 seconds or so.

3. Add, flour and roast till very light golden brown. Ensure to stir continuously else the flour will burn.

4. Once done, add chopped blanched fenugreek leaves. Sauté for 30 seconds.

5. Now, add milk. And from one hand stir continuously to avoid forming lumps. 

6. Once entire milk is thoroughly mixed with the butter and flour mix, add seasoning ingredients.

7. Add salt, pepper powder, parsley and Basil. Mix them all.

8. Add blanched green peas along with Mawa. And let the sauce thicken up a little while it cooks. 

9. Add some water at this stage as we need to cook this gravy for another 3-4 minutes, and we do not want the gravy to thicken up in excess.

10. After adding water, add grated cheese  to the curry. Immediately after adding the cheese curry will start thickening even quicker. So, keep stirring continuously. 

11. Once the sauce/ gravy has reached desired consistency turn of the flame.

Serve this delish bowl of health with chapati or rich .. You will fall in love with it...:) :)

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Rajma Masala/kidney Beans is rich tomato Gravy

Rajma Masala/kidney Beans is rich tomato Gravy

Have you ever had Rajma Rice ever?? If you hav'nt you have missed probably the most yummiest indian dish. Rajma is my favourite, and as i say, I can have it for all my 3 meals a day. And 7 days a week and 365 days a year... I am just crazy about it.. :D

This dish basically comes from northern part of India, where it is prepared at least once a week. As kidney beans/ Rajma is rich in protein and iron it give this yummy dish an added advantage too. 

I have very fond memories of my childhood, that if any of neighbour use to prepare Rajma at their home I use to bump their place without any invitation. So you can understand my love for Rajma ...:)

There are many varieties is Rajma available at Grocerry Stores, but this is one particular kind of Rajma called the Kashmiri or the Jammu Rajma. It is dark red/ Crimson is Colour and very small in size ( as shown in the pic. Below. And image source Google). This particular kind of Rajma gives amazing texture and makes the gravy thick without adding cream, milk or any other thickening agent.

So next time you plan to make Rajma, try to find this one, and trust me you will see the difference.

I am sharing my of Making Rajma as below..

Ingredients

- 1 and 1/2 cup Rajma soaked over nite in at least 4 cups water overnight.

- salt to taste

- 1 medium sized inion roughly chopped

- 3 medium sized tomatoes roughly chopped

- salt - 1/4 tsp

- coriander powder 1 tbsp

- Kashmiri Mitch powder 1/2 tbsp

- Garam masala 1/2 tsp

- cumin seeds 1/2 tsp

- roasted cumin power 1/4 tsp

- ghee/ clarified butter 1 and 1/2 tbsp

- asafoetida 2 pinch 

1/3 tbsp ginger garlic paste 

Process

1. In a pressure cooker take the soaked Rajma along with water. Add salt and cook on high flame till 1 whistle.

2. After one whistle turn down the flame to low, and let the Rajma cook for 15 minutes by the clock.

3. Once done, switch off the flame. And wait for pressure to go off. In the meanwhile make a smooth paste of tomato and onion in mixer jar.

4. For tampering, in a wok/ pan add ghee and heat the same.

5. Add cumin seeds and let it splutter. Now, add asafoetida.

6. Add the ginger garlic paste, and sauté for 30 seconds or so. Once done, add the, onion tomato paste and mix. 

7. Add the seasoning ingredients i.e salt, chilli powder, coriander powder, cumin powder and Garam masala. 

8. Mix everything well, and cover the pan with lid, and let the spices and onion tomato paste cook till your see oil/ fat in the edges. The is will take approx. 2-3 minutes.

9. Once done, add the boiled Rajma and give nice mix.

10. Now let the Rajma cook with the tampering on low flame for 8-10 minutes. If you feel the gravy is thick as per your desired consistency, you can add more water. 

Once done, serve with bowl of hot steam rice, jeera rice it will certainly win your heart..:) <3

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Baked Vegetable in Béchamel sauce

Baked Vegetable in Béchamel sauce

This creamy,cheesy,colourful delight is all time family favourite at my place.  Every time I prepare this, and treat ourselves with this sinful creamy dish, we go ga ga over it. :)

I usually prepare this dish when I have small bits of many vegetables in my fridge and none can be used to make single specific meal. So,all of them is transformed in this yummy delight. Also, whenever I make this dish, I ensure to make little extra, as next day as the sauce goes thicker you can make amazingly delicious sandwiches out of them. So, next day's breakfast is fixed too..:D 

Kids would love this vegetable too, though I know they are not too fond of veggies. But, cheese is an attraction for them. This way they get to eat lot of veggies with calcium rich cheese and milk in the sauce.

This can be made in both microwave mode, convection mode and OTG too. Today I am sharing the simplest process of preparing this on microwave mode.

Without wasting any further time, let's run through the ingredients and then the process.

Ingredients

- 2 cups of assorted veggies finely chopped ( I usually use potato, onion, peas, carrot, beans, sweet corn, beans, cauliflower, cottage cheese, broccoli and anything which is handy)  just make sure not to use tomatoes.

- 2 tbsp butter

- 2 tbsp plain flour/ Maida

- 1 and 1/2 cups milk

- salt to taste

- 1/4 cup water

- some grated cheese for sauce and some for garnishing ( I used cheddar)

- 1 tsp. Italian  seasoning/ oregano

- 1/4 tsp parsley fresh or dry

- 1/4 tsp basil leave fresh or dry

- 1/2 tsp ginger garlic paste

- 1/4 tsp black pepper powder

Process

1. We'll begin with veggies. Finely chop all the veggies after washing them throughly. Once done, take a big microwave safe bowl with lid. Add veggies and sprinkle some salt. 

2. Add water to the veggies and give it a quick stir.

3. Now, close the lid of the bowl, and place it in microwave for 8 minutes on high power. This way we are cooking the veggies.

4. While the veggies are getting cooked, let's prepare the Béchamel or the White sauce.   

5. Take a pan, and heat butter. Once done, add ginger garlic paste and sauté for  30 seconds or so.

6. Now add plain flour/ Maida and roast till very light golden brown on low flame. Ensure to stir continuously to avoid the flour getting burnt. 

7. Once done, add milk and turn the flame to medium and from one hand continuously stir the milk with butter and flour. DO NOT under any circumstance leave stirring the mix, this will increase the chances of forming lumps, which we don't want. 

8. Once milk is mixed throughly with butter and flour with no lumps, add seasoning to the sauce. 

9. Add salt, black pepper powder, Italian seasoning, parsley and Basil. And mix them all well in the sauce. 

10. After a single boil, the milk while start thickening, which indicates sauce is getting done. 

11. After approx. 1 minute of boil add half of the grated cheese ( as much as you desire) , and mix well.

12. Once sauce has reached the right consistency. Turn off the flame.

13. By now, the veggies would have been done too. Take out the bowl from MW. Add the prepared béchamel sauce to it and mix gently but nicely. 

14. Again, close the lid and cook for 3 minutes on high power in MW.

15. Once done, top it with remaining grated cheese and now, without lid microwave on High power for last 2 minutes.

16. Your creamy,cheesy bowl of heaven is ready . Go dig in...:) :)  

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